| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Penndutch, Breads |
1 |
Servings |
INGREDIENTS
| 4 |
|
Med Potato |
| 2 |
tb |
Sugar |
| 1 |
tb |
Salt |
| 1 |
c |
Yeast |
|
|
*dissolved in: |
| 1/2 |
c |
Water, lukewarm |
| 4 |
c |
Flour, bread |
INSTRUCTIONS
Pare and boil the potatoes and while hot, mash finely and rub through a
sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour
into the mixture, beating well. Add more flour to form soft dough. Turn
onto a floured board and knead. Return to bowl, cover and let rise over
night. In the morning, form into loaves, let rise until light and bake at
350-F for 45 to 50 minutes. Source: Pennsylvania Dutch Cook Book - Fine
Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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